Curried Beef with Yellow Split Peas and Root Vegetables

3 Tbsp. (45 ml) canola oil
1 lb. (500 g) lean boneless stew beef, cut into 1” pieces
1 large onion, coarsely chopped
3 stalks celery, coarsely chopped
1 clove garlic, finely chopped
½ tsp (2 ml) salt
¼ tsp. (1ml) pepper
2 tsp. (10ml) curry powder
½ tsp. (2ml) tumeric
2 tbsp. (30ml) lime juice)
2 ½ cups (625 ml) water
¾ cup (175ml) yellow split peas*
1/3 cup (75) raisins (optional)
¼ cup (50ml) freshly chopped cilantro or parsley

Heat the oil in a large saucepan over medium heat. Add beef, chopped vegetables and garlic
and cook over medium high heart, stirring often, until the meat is no longer pink, about 7 minutes.

Add salt, pepper, curry powder and turmeric and cook 1 minute longer. Add lime juice and water.

Cover and simmer over low heat for 30-35 minutes. Add split peas. Cover and simmer over low heat
for an additional 45 minutes or until split peas are just beginning to fall apart and the meat is tender.

Add the raisins about 5 minutes before cooking time is complete. Just before serving, stir in chopped
cilantro or parsley. Serve over Basmati rice.

Makes: 5 servings
Nutritional Information (per serving): 475 calories; 24 g fat**; 32.8 g protein; 31 g carbohydrate;
5 g fiber; 78 mg cholesterol; 578 mg sodium.

This recipe is provided by the Pulse Organization of Canada
*For more information, please see: The Guide to Cooking Beans, Peas, and Lentils or
**Fat calories can be reduced by cutting back on the Canola oil